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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-27-2013, 12:17 PM   #1
smokemaster1
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Default Hanging Ribs and Chicken (Lots of PRON)

Decided to try hanging some meat like in a PBC. I've got a 30 gal drum that I made into a UDS last year. I drilled 4 holes and inserted 2 stainless steel rods. Hung 4 racks of BB's and 1 split chicken on meat hooks. Really impressed with the cook. I lit it like a PBC, waited 20 minutes, loaded the meat and closed the lid.
3 hrs for the chicken and 4 for the BB's. Definitely doing it again. Everyone was satisfied!!























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Unread 10-27-2013, 12:39 PM   #2
Bludawg
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You loose my number again
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Unread 10-27-2013, 12:52 PM   #3
Mo-Dave
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That all looks great, and has further inspired me to do this when I get my vertical bandera up and running. Do you flip anything end to end during the cook?
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Unread 10-27-2013, 12:56 PM   #4
smokemaster1
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Quote:
Originally Posted by Bludawg View Post
You loose my number again
Your line was busy.

Quote:
Originally Posted by Mo-Dave View Post
That all looks great, and has further inspired me to do this when I get my vertical bandera up and running. Do you flip anything end to end during the cook?
Dave
No flipping necessary. Nice and evenly cooked. I was surprised.
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Unread 10-27-2013, 01:04 PM   #5
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That all looked great! What are the advantages to hanging? Is it simply to hold more meat in the cooker? I have never tried that method.
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Unread 10-27-2013, 01:09 PM   #6
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I've done that with ribs on my 18 WSM and was happy with the results. I think that the grease and liquids dripping off the meat on to the fire and vaporizing add another dimension of flavor.

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Unread 10-27-2013, 03:45 PM   #7
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Good lookin' grub!
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Unread 10-27-2013, 04:00 PM   #8
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Looks delicious.
I like to hang ribs in my Bandera.
Haven't done chicken halves in it yet. I'll have to give that a try.
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Unread 10-27-2013, 04:18 PM   #9
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+1 to hanging the meat. That's how we do it around here too. Yes, you can hang a lot of meat that way. Like HankB says, the drippings add a unique flavor to the cook. These drums are sure versatile. I use 3/8" re-bar to make my rods for hanging
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Unread 10-27-2013, 04:31 PM   #10
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Nice one!
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Unread 10-27-2013, 05:31 PM   #11
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Great looking cook.
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Unread 10-27-2013, 06:18 PM   #12
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Beautiful Grub...Your New PBC looks nothing like your Old UDS anymore...Nice makeover!
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Unread 10-27-2013, 06:27 PM   #13
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Looks really good. Love it.
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Unread 10-27-2013, 06:53 PM   #14
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That grub looks great! The color on them ribs is beautiful.
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Unread 10-27-2013, 06:54 PM   #15
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Picture perfect....
Nice color on the ribs and chicken.
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